Tuesday, July 28, 2009

Farfalle with Zucchini and Tomatoes

Ok, so I make a lot of Ree's recipes, but they are delicious!

Farfalle with Zucchini and Tomatoes
Ree Drummond, The Pioneer Woman

2-4 Zucchini, diced
1 medium onion, diced
3 cloves garlic, diced
2 pints cherry or grape tomatoes, cut in half (can use 1, I just really like these)
Olive Oil
2/3 cup chicken broth or white wine
Box of farfalle pasta
1/2 to 3/4 cup Heavy Cream
Parmesan Cheese
1 Tbsp Arrowroot (or flour or corn starch)
Salt and pepper to taste (I use a lot of salt)
Fresh herbs - lemon thyme, basil, chives, or whatever you want (you can also use dried herbs, I've done both)

Cook the pasta according to the package directions. While the pasta is cooking, heat a couple of tablespoons olive oil over medium high to high heat. Throw in half of the zucchini. Don’t stir right off the bat; you want the zucchini to brown. Sprinkle the zucchini with salt. Stir it around ’til it gets good and brown, then remove to a plate. NOTE: Do NOT overcook the zucchini. You’ll want it to still have a little bite to it when you throw it into the sauce later. Repeat with the other half of the zucchini, and remove it to the plate. Now, in the same pan, drizzle in some more olive oil. Turn the heat to medium low or medium and throw in the onions and garlic and toss ‘em around a bit. Now throw the halved grape tomatoes on top and toss ‘em around a bit. Pour in 1/3 cup white wine or chicken broth.

Pour the remaining 1/3 cup of wine/broth into a small bowl. Mix in the arrowroot. (If you don't have arrowroot or don't want to buy it you can use corn starch or flour or just cook the pasta down a little). Pour the mixture in, and stir gently to combine. Now, immediately add in 1/2 to 3/4 cup cream. Add in the zucchini. Stir it gently to combine, turning off the heat at this point. You really don’t want to cook the sauce after adding the arrowroot. Add salt and pepper to taste.

After the pasta has been drained, put it in a serving bowl, and throw in the herbs. Now pour the contents of the pan over the top, and toss it together. Throw in some parmesan cheese, and it’s ready to eat!

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